GF Blueberry Scones

Blueberry Scone.jpg

Preheat the oven to 375.

Whisk together:

1 Cup Sorghum Flour

½ Cup Tapioca Flour

½ Cup Sweet Potato Flour

¼ Cup Coconut Sugar

½ tsp baking soda

Using a spatula, cut in:

3 Tbsp Coconut Butter

3 Tbsps Palm Shortening


In a separate bowl, use a stick blender to mix:

⅓ Cup Coconut Milk

1 Tbsp Lemon Juice


In a separate bowl, use a stick blender to mix:

2 Eggs

1 Tbsp Lemon Zest (or dried lemon peel)

½ tsp Vanilla Extract


Blend all wet ingredients together with the stick blender then pour the wet ingredients into the dry ingredients and mix together with the spatula until well mixed.


Stir in:

1 Cup Thawed or Fresh Blueberries


Place parchment paper on a cookie sheet and scoop mixed dough onto the parchment with an ice cream scoop. It should make about 6 to 8 scones.



2 Tbsp Coconut Oil


Drizzle the oil over the top of each scone, then sprinkle them with Coconut Sugar.


Bake at 375 for 20 minutes. They are done when a toothpick inserted in the center comes out clean.



Published by


I am a wife and mother of two furkids, Nemo the tiny toy poodle and Riley the awesome tabby cat and a human baby born in March 2017. Our household is completely gluten and dairy free and I love baking new yummy recipes to share with my wonderful friends and family! My recipes are requested a lot, so I decided to start this blog to share these awesome recipes with anyone who is interested. Enjoy!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s